This new book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.
Acquista questo ebook e ricevine 1 in più GRATIS!
Formato PDF ● Pagine 1361 ● ISBN 9781626180789 ● Editore Jacob A. Randovski & Catherine L Turner ● Casa editrice Nova Science Publishers ● Pubblicato 2013 ● Scaricabile 3 volte ● Moneta EUR ● ID 7222695 ● Protezione dalla copia Adobe DRM
Richiede un lettore di ebook compatibile con DRM